Flanagan's Table dinner with Chef Brian Hill in Buxton

September's Flanagan's Table dinner was the first official fall dinner. The evening was beautiful but the air was chilly. Some guests ventured outside briefly early on, but the majority of the evening was spent inside. The barn was decorated with twinkly lights and an appropriately themed table setting (Judy did a wonderful job with the flowers and decor, as always) and the space felt warm and cozy.

The dinner featured Chef Brian Hill. He hales from the midcoast area where he runs three restaurants: Francine Bistro, Shepherd's Pie and Seabright. He, along with sous chef, Lauren, cooked up an amazing meal, featuring a rare seasonal mushroom, mussels and lamb. The dessert was a work of art: glass apples with tarragon atop a cake. When he caterers private events, Brian likes to take the opportunity to experiment with new dishes. It was a flying success. Every plate came back clean, a testament to what a delight all four courses were.